Pepper Ring Eggs
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I remember buying something on Amazon one day and a product popped up they thought I might like (aw how thoughtful are they?). They were those silicon egg rings to make your sunny side up eggs into a perfect circle. I obviously bought them. Would I do it again?
Heck no. First of all, they are pretty terrible. I could never get mine to NOT stick to the side no matter how much I sprayed them. Second, there are way more fun options to contain your sunny side up eggs. Keep reading!
I’ve spent a lot of my time in the egg breakfast space. For a while it was all Jaryd and I ate. Then, just as we were getting sick of eggs, our kids were requesting them on repeat. We’ve seen our fair share of eggs. When eggs dominate your morning in such a way, you start to get creative. First you add tons of cheese, then you make moves to incorporate fun combos with frittatas and omelettes and such. Then you move from scrambled, to “drippy” aka sunny side up and/or over easy.
Lately, my favorite eggs are in peppers rings. There’s a few reasons I like pepper rings. First, they slightly resemble flowers. Second, they contain the egg white from running all over the pan when you crack them in. Finally, the last reason I’ve been loving the pepper rings is that they’re edible which means one less thing to wash when you clean up after breakfast (smell ya later silicon egg rings).
So if you’re like me and on a constant hunt for a fun new way to consume your eggs, or you just want to level up your brunch game, give these pepper rings a whirl and let me know how you make out. I’ve also tried this with onion rings which was fun, and if you’re looking for more inspo, these eggs in a nest are pretty adorable 🙂
So let’s make some Pepper Ring Eggs and get brunching!
First, cut the end off your bell pepper and then cut across the pepper into slices about 1/4″ – 1/2″ thick.
Place 1 tablespoon of oil in a pan over medium high heat and add your pepper rings. Cook for two minutes, then flip the rings.
Crack an egg into the center of each ring and turn the heat down to medium-low. Continue to cook util the clear part of the egg is white but you want the yolk to be runny, about 3 – 5 minutes. Transfer to a plate and continue until all rings or used and/or you reach your desired number of egg-filled pepper rings!
I served mine with a basic arugula salad with blue cheese, dried cranberries, hemp hearts, and some breakfast sausage.
These pepper ring eggs are a fun way to spice up your boring egg breakfast AND keep your sunny eggs from running into each other!
- 1 bell pepper
- 1 tablespoon olive oil
- 4 free range eggs
- salt and pepper to taste
- First, cut the end off your bell pepper and then cut it into slices about 1/4″ – 1/2″ thick.
- Rinse and remove the ribs and seeds from the center while keeping the pepper ring in tact.
- Place 1 tablespoon of oil in a pan over medium high heat.
- Add your pepper rings to the pan.
- Cook for two minutes, then flip the rings.
- Crack an egg into the center of each ring and turn the heat down to medium-low.
- Continue to cook util the clear part of the egg is white but you want the yolk to be runny, about 3 – 5 minutes.
- Transfer to a plate and continue until all rings are used and/or you reach your desired number of egg-filled pepper rings!
- Sprinkle with salt and pepper.
- I served mine with a basic arugula salad with blue cheese, dried cranberries, hemp hearts, and some breakfast sausage.
Serving (2 pepper rings): Calories 219; Fat 16.2g (Sat 4g); Protein 12.6g; Carb 6.5g (net carb 5.7g); Fiber 0.8g; Sodium 122mg